Easy cheesy Risotto
Level of Difficulty: Easy
Prep Time: 15 minutes
Cooking Time: 40 minutes
I also seared some sourdough boule with olive oil spread - it was wonderful
August 29, 2012
After a difficult weekend and my sweet mother in laws memorial yesterday, hubs and I were both mentally and physically exhausted . Getting back into normal life when you are still grieving is tough. Hubby wanted comfort food so I made one of our favs: lemon baked chicken and parmesan risotto . Risotto is the best comfort food, creamy, warm and yummy. Here's the basic recipe I use:
Servings:2 servings ( easily 4 or more- they must be feeding 2 elephants)
Ingredients
2 ounces unsalted butter
1 tablespoon olive oil
1 medium onion diced
3 garlic cloves peeled and chopped
11 ounces Arborio or Carnaroli rice
1 cup dry white wine
1 pint chicken stock, keep hot
2 tablespoons Parmesan cheese
Directions:
Melt the butter and mix with the oil in a large pan.
Add the onions and sweat gently for 3 minutes or until soft. Do not let them brown.
Add the garlic.
Stir in the rice. Continue stirring for about 2 minutes to ensure that all the rice is coated.
Add the white wine, a few ounces at a time, stirring constantly until the liquid is completely absorbed.
Add the hot stock a ladleful at a time, stirring gently the entire time.
Make sure each ladleful is mostly absorbed before adding the next.
Constantly stir until the rice is just cooked, about 25 minutes.
Remove from the heat, stir in the Parmesan, and serve.
Servings:2 servings ( easily 4 or more- they must be feeding 2 elephants)
Ingredients
2 ounces unsalted butter
1 tablespoon olive oil
1 medium onion diced
3 garlic cloves peeled and chopped
11 ounces Arborio or Carnaroli rice
1 cup dry white wine
1 pint chicken stock, keep hot
2 tablespoons Parmesan cheese
Directions:
Melt the butter and mix with the oil in a large pan.
Add the onions and sweat gently for 3 minutes or until soft. Do not let them brown.
Add the garlic.
Stir in the rice. Continue stirring for about 2 minutes to ensure that all the rice is coated.
Add the white wine, a few ounces at a time, stirring constantly until the liquid is completely absorbed.
Add the hot stock a ladleful at a time, stirring gently the entire time.
Make sure each ladleful is mostly absorbed before adding the next.
Constantly stir until the rice is just cooked, about 25 minutes.
Remove from the heat, stir in the Parmesan, and serve.
Level of Difficulty: Easy
Prep Time: 15 minutes
Cooking Time: 40 minutes
I also seared some sourdough boule with olive oil spread - it was wonderful
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